- Yield: 2-4
- Prep Time: 20-30 minutes
FRAKEH (Kibbeh with Fresh Kammouneh)
Frakeh:This traditional Lebanese dish is made from very lean meat mixed with fresh Kammouneh, a
fine bulgur flavoured with herbs and spices. Kammouneh is usually used for Frakeh (called Raw
Kibbeh) as in this recipe, but it also tastes great with vegetarian dishes: with tomatoes (Kibbeh
Banadoura) or potatoes (Kibbeh Batata).
Ingredients
- 2 lb. Raw Kibbeh Meat ( beef or lamb) cleaned of all fat and ground 2-3 times by your local butcher •
- Pickled and fresh vegetables for serving
- Olive oil for garnish and dipping
- Kammouneh
- 1 cup extra-fine dark bulgur #1. Washed and rinsed from all water
- 1 tablespoon cumin seeds
- 1 teaspoon cinnamon powder
- 1 teaspoon black pepper corns
- 1 teaspoon all spice
- 1/2 cup fresh marjoram leaves ( or 1/2 tablespoons dry)
- ¼ cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1 medium white onions, diced
- 1 hot chili pepper
- 1 1/2 tsp salt salt, to taste
Instructions
To Make Kammouneh: Rinse bulgur. Wash and dry herbs. Dice white onion. Use the spice grinder to grind cumin seeds, cinnamon, black pepper and allspice to a fine powder. Add basil, marjoram, and mint in a food process and pulse a few times so they’re coarsely chopped. Add diced onion, chili pepper, washed bulgur, and salt. Pulse until the mixture is a greenish color, and all ingredients are well combined and herbs are finely chopped. Put mixture into a large bowl. ( NOTE: you can double the portion and freeze any unused Kammoneh. just let it air dry for few hours before storing in Ziploc bags and freezing for latter use.
- Put half the kammouneh in the middle of a serving platter. Add the meat to the other half of the kammouneh still in the bowl and combine well. Shape the mixture into 4 cm balls, then use your fingers to make a rippled shape by squeezing. Place the patties on the serving platter, around the extra kammouneh, and garnish with mint leaves, pickled vegetables, and some olive oil for dipping. Serve with pita bread.
NOTE: For the freshest taste, use only the best quality meat and serve frakeh the same day it’s made.
Leftover kibbeh can be turned into small patties and fried. I usually make extra kammouneh
and freeze it to use with pureed tomatoes or boiled potatoes – I’ll post those recipes soon.
